Today I am sharing a really amazing recipe from my good friend Kelley, who runs Mountain Mama Cooks. She just came out with her first book called Après All Day and I love it! I mean, what a great name right?!
Kelley and I got to know each other a couple years ago when I was reaching out to all the other high altitude bakers to form a little group. I was pitching The Feedfeed on a High Altitude Baking Feed, so that more people at altitude could have access to high altitude recipes. I ended up curating the feed, and you can always find high altitude specific recipes right here from tons of amazing bakers and cooks.
So, Kelley and I have been friends since then (though we’ve never actually met!) and I am so proud of the book she created. Writing a book is no joke, and it’s always amazing to see it come together. Kelley sent me a copy of Après All Day and I am sharing a recipe from it today!
Today I’m sharing Kelley’s Savory Sausage Cheddar Muffins. These muffins looked so good, and they are! They are packed with protein too with sausage and cheddar, which is exactly what you need before a day outside in the mountains.
Tips for Making the Best Savory Sausage Cheddar Muffins
• Make sure to use a really good muffin pan for these. Since you aren’t using muffin liners, it is important to have a high quality nonstick pan. My favorite is USA Pan, find them here.
• I use an organic canola oil cooking spray to grease the muffin pan. I highly recommend using it! I also don’t recommend spraying the pans until right before you put the batter in. This way the grease doesn’t all sink to the bottom, and it says coated around the entire cup.
• Use the best organic sausage. used Organic Prairie Breakfast Sausages for this recipe. This is my absolute favorite breakfast sausage, it is so good, I highly recommend you try it.
• If you don’t have or can’t find organic buttermilk, you can actually make your own. Find my recipe here. This is what I did when I made these muffins!
Savory Sausage Cheddar Muffins
Makes 12 muffins
8 ounces (226 grams) organic breakfast sausage
12 organic cherry tomatoes
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon organic black pepper
1 cup organic buttermilk
4 tablespoons (57 grams) organic salted butter, melted
1 organic large egg
8 ounces (226 grams) organic cheddar cheese, grated
24 grams (about 3) organic green onions, chopped
1 teaspoon coarse sea salt
organic canola oil cooking spray
Preheat the oven to 375°F.
Heat a large skillet over medium-high heat. Add the sausage, breaking it into small crumbles with a wooden spoon, and cook until nicely browned. Remove from heat.
While the sausage is cooking, slice the cherry tomatoes about 1/8-inch thick. Lay on top of a paper towel to remove excess moisture.
In a large bowl, combine the flour, baking powder, fine sea salt, and black pepper.
In a small bowl, combine the buttermilk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and stir just to combine – lumps are okay! Fold in the cooked sausage, grated cheese, and green onions. Take care not to overmix.
Spray the muffin pan with canola oil cooking spray. Divide batter evenly among the twelve muffin cups (filling all the way full).
Top each muffin with 2 to 3 tomato slices. Sprinkle with a pinch of coarse sea salt.
Bake for 20 to 25 minutes, or until golden brown. Remove from the oven and let rest for 10 to 15 minutes in the muffin pan before removing. Serve warm or at room temperature.
Store in an airtight container fridge for up to 3 days, or freeze for up to 1 month.
High Altitude — Follow the recipe as noted.